Effect of Mixed Culture Fermentation on the Quality of Non-fried Instant Noodles

Effect of Mixed Culture Fermentation on the Quality of Non-fried Instant Noodles

The effects of mixed culture fermentation with yeast, Lactobacillus bulgaricus and Streptococcus thermophilus on the quality of non-fried instant noodles were studied by rehydration test, texture analysis, electronic nose analysis and scanning electron microscopic (SEM) observation. The results show...

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Bibliographic Details
Main Author: ZHANG Weifeng, HUANG Zehua, WANG Yukun, ZHANG Jian, ZHAO Mengmeng, CUI Wanwan, AN Yanxia, YIN Guihong, ZHOU Penghui, ZHAO Yang
Format: Article
Language:English
Published: China Food Publishing Company 2024-03-01
Series:Shipin Kexue
Subjects:
mixed starter culture; fermentation; non-fried instant noodles; rehydration; flavor
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-025.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-025.pdf

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